GREEK-STYLE LEMON POTATOES

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Greek-Style Lemon Potatoes image

Lemon, fresh oregano, and feta to brighten up potatoes-leave skin on or off. Serve alongside grilled fish, steak, or chicken with a tomato salad. Leftovers would be good, too. TY Just Jan for helping me improve this recipe. :)

Provided by WiGal

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 large red potatoes, scrubbed and cut into 1/2 inch cubes
1/4 cup lemon juice
1 tablespoon olive oil
1 tablespoon oregano leaves, chopped
1 tablespoon lemon basil, chopped (optional)
2 teaspoons lemon zest
1 teaspoon salt
3 garlic cloves, minced
1 cup chicken broth, boiling
2/3 cup feta cheese, crumbled

Steps:

  • Preheat oven to 450°.
  • Remember to BOIL the chicken broth.
  • Spray a 9- by 13-in. baking dish with cooking spray.
  • In a large bowl, toss potato cubes with lemon juice, olive oil, oregano, lemon zest, salt, and garlic; layer slices in baking dish.
  • Pour 1 cup BOILING chicken broth over potatoes and bake, uncovered, until most of the broth has evaporated and potatoes are tender, about 30 minutes.
  • Top with feta and bake until golden, about 15 minutes more.

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